World's Best Potato Salad Recipe

There's something nostalgic and comforting about a bowl of creamy potato salad on a warm day. With tender chunks of potato, a tangy yet slightly sweet dressing, and just the right crunch from pickles and onions, this recipe is a guaranteed crowd-pleaser.

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I first made this for a summer potluck years ago, unsure how it would compare to Grandma’s version. To my surprise, it disappeared within minutes—and now it’s the most requested side dish at every family gathering. Whether you're firing up the grill or packing a picnic, this potato salad delivers classic flavor with a few subtle upgrades.

Let’s dive into what makes this recipe truly unforgettable.

Why You’ll Love This World’s Best Potato Salad Recipe

Get ready to make a new go-to side dish for every summer cookout. This World’s Best Potato Salad isn’t just a bold claim—it lives up to the title with flavor, texture, and ease.

First of all, it’s incredibly simple to prepare. Boil the potatoes, whip up the dressing, and toss it all together. No complicated steps, no unusual ingredients—just classic goodness with a few smart tweaks.

It’s also extremely customizable. Like your salad a little sweeter? Add more relish. Want it creamier? Up the mayo. Prefer more zing? A dash of vinegar or a sprinkle of paprika can do wonders. This recipe adjusts beautifully to your taste.

Budget-conscious cooks will love it too. You can easily serve 8–10 people with just a few pantry staples and some basic produce. It’s proof that comfort food doesn’t have to be expensive.

Best of all, it’s a total make-ahead winner. In fact, it tastes even better after a night in the fridge, letting all those delicious flavors meld together. Make it the day before and enjoy the compliments the next day.

Now that you’re sold, let’s take a closer look at what goes into this iconic dish.

Ingredients Notes

What sets this potato salad apart is the harmony of simple, fresh ingredients coming together in just the right balance. There’s no one “star” here—each element plays an essential role in creating that craveable, creamy bite.

Potatoes are, of course, the foundation. I recommend using Yukon Gold or red potatoes. They hold their shape beautifully when cooked and have a naturally buttery texture. Leave the skins on if you like a bit of rustic flair, or peel them for a smoother finish.

Mayonnaise forms the base of the dressing. Go for a high-quality mayo for the best flavor. Some people like to cut it with a bit of sour cream or Greek yogurt, which adds a slight tang and lightens the richness without sacrificing creaminess.

Dijon mustard is the secret to depth of flavor. It adds a zippy, slightly spicy undertone that lifts the entire dish. Don’t skip it—even if you’re not a mustard fan, you’ll appreciate what it does in the background.

Sweet pickle relish adds just the right touch of sweetness and crunch. It contrasts beautifully with the tangy dressing and creamy potatoes. You can also chop up bread-and-butter pickles or dill pickles for a different kind of punch.

Hard-boiled eggs give the salad an extra layer of richness and texture. Their mild flavor and soft bite pair perfectly with the potatoes and dressing. I like to mash one into the dressing and chop the rest for a mix of texture.

The only tools you really need are a large pot for boiling, a sharp knife, a cutting board, and a mixing bowl. If you have a potato masher or fork, it can help slightly break down some potatoes for a creamier texture.

How To Make This World’s Best Potato Salad

Making this potato salad is straightforward, but a few smart techniques can elevate it from good to unforgettable.

Start by scrubbing and cutting your potatoes into evenly sized chunks—about 1½ inches each. This ensures they cook evenly and don’t turn mushy. Place them in a pot of cold, salted water and bring it to a boil. Simmer until the potatoes are fork-tender but not falling apart, usually 10 to 12 minutes.

While the potatoes cook, prepare the dressing. In a large bowl, whisk together your mayonnaise, Dijon mustard, sweet pickle relish, and a splash of apple cider vinegar. Add salt and pepper to taste. If using, mash one hard-boiled egg into the dressing now for extra richness.

Once the potatoes are done, drain them and let them cool slightly. You want them warm, not hot—this helps them absorb the dressing without falling apart. Gently fold the potatoes into the dressing until fully coated. Be careful not to overmix; a few broken pieces are fine, but you still want some chunks.

Chop your remaining hard-boiled eggs and add them to the salad along with finely diced red onion and celery. These add freshness and crunch. Stir gently to combine, then taste and adjust seasoning. A little more vinegar or a pinch of sugar can help balance the flavors if needed.

Cover the bowl with plastic wrap and refrigerate for at least one hour—overnight is even better. Before serving, give the salad a gentle stir and sprinkle with paprika or chopped chives for a pop of color.

From start to finish, you’re looking at about 40 minutes of total prep and cook time, plus chilling. It’s worth every minute for a side dish that’s guaranteed to steal the show.

Storage Options

Potato salad stores beautifully, making it a dream dish for meal prep or party planning. For best results, transfer any leftovers to an airtight container and keep them refrigerated.

This salad will stay fresh in the fridge for up to 4 days. After that, the texture may begin to break down, and the flavor might lose some of its brightness.

Avoid leaving it out at room temperature for more than 2 hours—especially if you’re serving it outdoors. If you’re at a picnic or BBQ, set the bowl over a tray of ice to keep it cool and safe.

To rehydrate leftovers, stir in a small spoonful of mayo or a splash of vinegar before serving. This brings back some of the creaminess and punch that can fade after chilling.

Variations and Substitutions

One of the best things about this recipe is how easy it is to adapt. Whether you're catering to dietary needs or simply using what’s in your pantry, potato salad is a wonderfully flexible dish.

If you're looking for a healthier twist, swap half the mayo for plain Greek yogurt. It keeps things creamy while adding protein and cutting fat. You can also go all-in on yogurt for a tangier version.

Love extra crunch? Toss in diced celery, bell peppers, or even shredded carrots. Just make sure to chop everything finely so the texture remains balanced.

For a flavor boost, try adding crumbled bacon, chopped dill, or a spoonful of prepared horseradish. These punchy extras take the salad in a bold, savory direction without overpowering the classic base.

Egg-free version? No problem. Just leave out the eggs and add more celery or pickles to maintain texture. Vegan mayo works well here too, and the rest of the ingredients are naturally plant-based.

You can even transform this into a warm German-style potato salad by skipping the mayo and using a hot bacon vinaigrette instead. Toss everything while the potatoes are still warm, and serve right away.

Don’t be afraid to experiment! Potato salad is the kind of dish that welcomes creativity—and the more you make it, the more you’ll discover your perfect combination.

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